Potimarron and Leek Velouté

As promised, here’s a wonderful recipe for a thick and tasty soup using a small pumpkin known as the Potimarron. The flesh is dense and flavoursome and is perfect for adding to curries, risotto, vegetable crumbles and stews because it doesn’t break up as easily as larger pumpkins and retains it’s buttery, nutty taste. When made into soup, it hardly needs any other ingredients but in this French recipe, it’s paired with leeks to give a lovely earthy and Autumnal thick soup.

Potimarron and Leek Velouté ingredients
Potimarron and Leek Velouté
½ potimarron or 1 small one (or substitute Butternut Squash, de-seeded and peeled)
2/3 large leeks
1 small onion
25g butter
Vegetable stock
Salt & Pepper

Start by preparing the potimarron. If you have a steamer, place the pumpkin in the steam for about 5 minutes to soften the skin- it makes it much easier to peel. Meanwhile, wash and chop the leeks and an onion.

Potimarron, peeled and chopped

Heat a large saucepan, melt the butter, then gently frythe leeks and onion until they are softened but not browned. Peel then chop the potimarron into large chunks and add them to the leeks. Stir in enough stock to cover the vegetables, bring to the boil, cover and simmer for about 20 minutes or until the potimarron pieces are tender.

Cooking the vegetables in the stock

Leave to cool a little then blitz in a blender for a smooth velouté. If it’s too thick, add a little water, season with salt and pepper to taste and reheat when you’re ready to serve. This soup tastes much better if it’s left for a day or more for the flavours to develop.

Serve with a dollop of creme fraiche swirled through the soup for an extra creamy taste.

Potimarron and Leek Velouté

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Author: Julia Moss

Hi, Thanks for looking at my profile. For work I manage our own websites about ski and mountains and tourism in France. For pleasure, I cook and like eating out, I enjoy gardening and growing my own veg and I sing in a choir. Restoring our French farmhouse is an ongoing labour of love.

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